Omid, that is a beautiful pizza! It looks really light and tender. I love the micro blistering that you have been getting on your pizzas! Btw, I noticed the large amount of coals inside than you would normally have - did you bake this pizza with that much inside or was that picture taken when you were closing the pizzeria?

Omid, that is a beautiful pizza! It looks really light and tender. I love the micro blistering that you have been getting on your pizzas! Btw, I noticed the large amount of coals inside than you would normally have - did you bake this pizza with that much inside or was that picture taken when you were closing the pizzeria?

Marlon

Dear Marlon, thank you! The large amount of coals that you see in the picture is after I spread the coals on the Ferrara's floor before shutting down the oven for the night. Last night, about 3 hours after I baked the referenced pizza (see the 2nd picture below) in the Ferrara, I used a dough ball (from the same batch) to bake the pizza you see in the 3rd picture, below, in my Forno Piccolo oven. Manifestly, there is considerable difference between the two.

The dough used to produce the pizza (baked in the Ferrara) had the following fermentation schedule:

omid, how much of the leoparding difference do you think is due to the oven and how much to the fermentation/refrigeration?

Dear Bill, per my repeated experiments, I am compelled to think that the "leoparding difference"—specifically between the two pizzas above (in Reply #2021)—is due to warm v. cold fermentation. Below is another test that I conducted last night at home. Notice how exaggerated the charred blisters appear on the cornicioni of the two pizzas in the pictures below. The dough for those pizzas stayed in the refrigerator for 1 hour only:

Omid, your dog is well trained, to eat off the plate and not have the pie cut into "slices". Nice job!Mark

Thank you! Pizza is serious business to her. Whenever she sees me preparing the oven to bake pizzas, she gets super excited. Just uttering the word "pizza", runs the thrill of excitement through her. Below is the pepperoni pizza I prepared for her last night: she came, she saw, she conquered.

Omid,thank you for posting those pics. Beautiful pies, as usual. My wife and I are visiting Whittier, in May, I hope that we can get to San Diego for a day and night, and one of your pies at Pizzeria Bruno.

Omid, thank you for posting those pics. Beautiful pies, as usual. My wife and I are visiting Whittier, in May, I hope that we can get to San Diego for a day and night, and one of your pies at Pizzeria Bruno.